Spinach & Artichoke Stuffed Shrimp Appetizer
Looking for a crowd pleasing appetizer for summer?! Here you go! Impress your guests with this Spinach & Artichoke Stuffed Shrimp Appetizer!
Cast Iron Spinach & Artichoke Stuffed Shrimp Appetizer
What You Will Love About This Tasty Cheesy Spinach & Artichoke Stuffed Shrimp Appetizer Recipe
What Is In This Spinach & Artichoke Stuffed Shrimp Appetizer
KEY ingredients
Occasions to Serve This Spinach & Artichoke Stuffed Shrimp Appetizer!
- Beach Party
- Summer Potluck
- Pool Party
- Beach Party
What Size Shrimp Should You Need For this Stuffed Shrimp Recipe
I recommend fresh or frozen large shrimp for the perfect bite and easy assembly.
Cheesy Spinach & Artichoke Stuffed Shrimp Appetizer Recipe
Ingredients
Makes 22 -28 Medium Stuffed Shrimp
The Shrimp
- 20 – 24 large fresh or frozen shrimp, deveined and butterflied
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon Old Bay Seasoning
- 1 tablespoon garlic powder
- 1 tablespoon lemon zest
- 1 teaspoon salt
- 1 teaspoon pepper
The Spinach and Artichoke Stuffing
- 1 cup cooked spinach, strained, chopped, patted dry
- 1 cup cooked artichokes, strained, chopped, patted dry
- 1/4 whole mayonnaise, I recommend Duke’s
- 8 ounces cream cheese, room temperature
- 3/4 cup parmigiano-reggiano shredded
- 1/2 cup unseasoned panko bread crumbs
- 2 garlic cloves, minced
- 2 tablespoons fresh dill, minced
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 1 teaspoon pepper
Zesty Lemon Garlic Butter
- 4 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- 1 clove minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon lemon zest
TOOLS YOU’LL NEED
Spinach & Artichoke Stuffed Shrimp Appetizer Instructions
Prep
- Preheat the oven to 350°F.
- Add the unsalted butter, lemon juice, garlic, salt, pepper, lemon zest into a small pot or a microwave safe dish. Use a fork to combine. Set aside.
Marinate the Shrimp
In a mixing bowl, gently add the raw shrimp. Drizzle on the olive oil and lemon juice. Sprinkle on the Old Bay, garlic powder, salt, pepper, and lemon zest. Give the shrimp a gentle toss to coat. Set aside.
Make The Spinach and Artichoke Stuffing
Add the spinach, artichokes, mayonnaise, softened cream cheese, mozzarella cheese, parmigiano-reggiano, bread crumbs, garlic, chopped dill, lemon juice, lemon zest, salt, and pepper. Use a hand mixer on low speed to combine. Set aside.
Assemble The Spinach and Artichoke Stuffed Shrimp
Lightly grease a cast iron skillet with butter.
Using a tablespoon or a 1 tablespoon scoop, fill each shrimp with a heaping tablespoon of the cheesy spinach and artichoke stuffing opposite the butterfly cut. Gently press the tail into the spinach and artichoke stuffing.
Place each Spinach and Artichoke Stuffed Shrimp in the prepped cast iron or oven safe skillet in a circle.
Bake The Stuffed Cheesy Artichoke and Spinach Stuffed Shrimp
Bake for 10 to 12 minutes or until bubbly and golden.
Make the Zesty Lemon Garlic Butter
While the Spinach and Artichoke Stuffed Shrimp are cooking melt the prepped Zest Lemon Garlic Butter.
Remove the stuffed shrimp from the oven and drizzle with the Lemon Garlic Butter!
Serve Hot!
Easy Stuffed Shrimp Recipe Notes
- Add 1 cup of crab meat to the stuffing for an extra wow!
- Large shrimp work best for the perfect bite.
Spinach & Artichoke Stuffed Shrimp Appetizer
Ingredients
The Shrimp
- 20 – 24 large shrimp deveined and butterflied
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon Old Bay Seasoning
- 1 tablespoon garlic powder
- 1 tablespoon lemon zest
- 1 teaspoon salt
- 1 teaspoon pepper
The Spinach and Artichoke Stuffing
- 1 cup cooked spinach strained, chopped, patted dry
- 1 cup cooked artichokes strained, chopped, patted dry
- 1/4 whole mayonnaise I recommend Duke’s
- 8 ounces cream cheese room temperature
- 3/4 cup parmigiano-reggiano shredded
- 1/2 cup unseasoned panko bread crumbs
- 2 garlic cloves minced
- 2 tablespoons fresh dill minced
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 1 teaspoon pepper
Zesty Lemon Garlic Butter
- 4 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- 1 clove minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon lemon zest
Instructions
Prep
- Preheat the oven to 350°F.
- Add the unsalted butter, lemon juice, garlic, salt, pepper, lemon zest into a small pot or a microwave safe dish. Use a fork to combine. Set aside.
Marinate the Shrimp
- In a mixing bowl, gently add the raw shrimp. Drizzle on the olive oil and lemon juice. Sprinkle on the Old Bay, garlic powder, salt, pepper, and lemon zest. Give the shrimp a gentle toss to coat. Set aside.
Make The Spinach and Artichoke Stuffing
- Add the spinach, artichokes, mayonnaise, softened cream cheese, mozzarella cheese, parmigiano-reggiano, bread crumbs, garlic, chopped dill, lemon juice, lemon zest, salt, and pepper. Use a hand mixer on low speed to combine. Set aside.
Assemble The Spinach and Artichoke Stuffed Shrimp
- Lightly grease a cast iron skillet with butter.
- Using a tablespoon or a 1 tablespoon scoop, fill each shrimp with a heaping tablespoon of the cheesy spinach and artichoke stuffing opposite the butterfly cut. Gently press the tail into the spinach and artichoke stuffing.
- Place each Spinach and Artichoke Stuffed Shrimp in the prepped cast iron or oven safe skillet in a circle.
- Bake The Stuffed Cheesy Artichoke and Spinach Stuffed Shrimp
BAKE
- Bake for 10 to 12 minutes or until bubbly and golden.
Make the Zesty Lemon Garlic Butter
- While the Spinach and Artichoke Stuffed Shrimp are cooking melt the prepped Zest Lemon Garlic Butter.
- Remove the stuffed shrimp from the oven and drizzle with the Lemon Garlic Butter!
- Serve Hot!
Notes
-
- Add 1 cup of crab meat to the stuffing for an extra wow!
- Large shrimp work best for the perfect bite.
- Makes 20-24 Stuffed Shrimp.
Nutrition
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